Passion Fruit-Banana Cream

Passion Fruit Cream

  • 138 ml passion fruit juice

  • 176 g mashed banana

  • 5 eggs

  • 99 g sugar

  • 132 g butter, diced

Method

Making the Passion Fruit Cream

  1. Blend the Base – Pour the passion fruit juice into a saucepan and add the mashed banana. Use an immersion blender to create a smooth purée, or opt for a traditional blender if you prefer.

  2. Whisk in the Eggs and Sugar – Add the eggs and sugar to the mixture and whisk until well combined.

  3. Cook to Perfection – Place the saucepan over medium heat, constantly whisking, until the mixture reaches 90°C (200°F) and begins to thicken. Be precise—overcooking will ruin the texture. Once it reaches temperature, remove it immediately from the heat.

  4. Incorporate the Butter – Stir in the diced butter, letting the residual heat melt it completely.

  5. Smooth It Out – For that silky finish, blend the mixture once more with an immersion blender or whisk until glossy and lump-free.

Chilling & Serving

  1. Portion It – Pour the passion fruit cream into elegant serving cups or porcelain soup spoons.

  2. Chill to Set – Place the filled cups onto a baking sheet and refrigerate for at least 1 hour to allow the cream to firm up.

his is simplicity and refinement in one. The sharp tang of passion fruit, mellowed by the creaminess of banana and butter, creates a luxurious mouthfeel. The key is precision—perfectly tempered eggs and a smooth, velvety finish. Serve it in elegant cups, and you’ve got a dessert that looks as impressive as it tastes.

For bakeries and high-end cafés, this is a game-changer—small, easy to prepare in advance, and an absolute crowd-pleaser.

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Apricot-Almond Cream